Shepherd's Pie
- 2 pounds freshly ground beef
- 2-½ pounds russet potatoes, peeled and quartered Coarse salt and ground pepper 1 cup milk 6 tablespoons butter
- 1 large onion, finely chopped
- 4 carrots, coarsely chopped
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 1 to 2 tablespoons Worcestershire sauce
- Coarse salt and ground pepper
- 10 ounces frozen peas, thawed
- 2-½ pounds russet potatoes, peeled and quartered
- 1 cup milk
- 6 tablespoons butter
- Produce
- Carrots (4)
- Onion, large (1)
- Peas, frozen (10 ounces)
- Russet potato (5 pounds)
- Meat
- Beef, freshly ground (2 pounds)
- Canned Goods
- Tomato paste (2 tablespoons)
- Condiments
- Worcestershire sauce (1 tablespoons)
- Cooking & Baking
- Flour (2 tablespoons)
- Salt and ground pepper, Coarse (1)
- Dairy
- Butter (6 tablespoons)
- Milk (1 cup)
Preparation
Read recipe preparation on framedcooks.com
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Recipe Stats
Published May 18, 2010 (2 years ago).
13 people saved this recipe.
